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Cajun Gumbo | How to Make Gumbo with Justin Wilson
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Aug 23, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ #cajuncooking #justinwilsongumbo #cajungumbo Used in this video: Lodge 14 inch Dutch oven https://amzn.to/2nFQZSf Propane camp stove https://amzn.to/2MG9vo9 Mesquite spatula https://www.kentrollins.com/shop-1 Green Chile Wine https://www.hatchchilewines.com/ Rode wireless mic: https://amzn.to/2ShDyEq Ariat 25% Appreciate Sale (10/13 - 10/16/20): https://bit.ly/3ijoVLc Clothing: Shop Ariat.com - http://bit.ly/2Qh8iFf Save 10% off your first order - http://bit.ly/2thgGLK Cowboy Kent Rollin’s Favorites - http://bit.ly/2tCK2Vb
View Video Transcript
0:00
Hey, this cowboy's going Cajun for the day
0:02
What are we talking about? A Louisiana traditional gumbo inspired by my good old friend Justin Wilson
0:09
Come on, I'm going to get to pot boiling and there's enough to feed us all. Hey, thank y'all for stopping by the backyard
0:26
It is a beautiful day that the Lord has made today and what are we doing? What are we talking about
0:31
Mmm, some gumbo. Yes, we are straight from the Louisiana Bayou, inspired by my
0:37
good friend Justin Wilson. Y'all have heard me reference him a lot. I used to
0:41
sit in front of that TV and watch Justin cook and listen to his stories and I'm thinking
0:45
hey, that old fella can cook. I wished I could have cooked with him
0:49
So be sure and check out other videos that we've done with Justin. We'll have you a link
0:53
up there to where you can see them all. But hey, this takes a little time
0:57
to make but it is so delicious. Everything that we use will be down there
1:01
in the little link down there below for the recipes. You know the good folks at Ariad have really done a lot
1:06
for our channel and they've kept me looking good and we've had a link to where you can wear what I wear
1:11
But hey, they appreciate our audience so much that they're having an appreciation sale
1:15
They are October 13th through the 16th and there'll be a little link down there below
1:20
to where it says sale 25% off. You can look good as me but hey, let's get to cooking
1:26
As my good friend Justin Wilson will tell you, the thing that is most important in the way you start this dish is with what
1:31
A roux. Now I'm not talking about the kind you see down under that'd be hopping
1:36
I'm talking about R-O-U-X. Sometimes they even put another X on it. Roux
1:40
A flour base with grease or butter that is going to thicken and we need it to come to a really dark brown color
1:47
Now you can use olive oil and flour, but folks, I'm going to use me a half cup of bacon grease
1:53
because bacon makes everything better. Now you want to start this in the house
1:58
if you're doing it in there, over about some medium-low heat till you get all this bacon grease melted well
2:04
And then we're going to turn that down even just a little more. And this is going to take some constant stirring and whisking
2:11
So be ready to get your workout in. We're going to melt this grease really well
2:16
And I have me about one cup of flour in here. And I want you just to sift it in there slowly
2:21
You can hear it sizzle there and you can see it and stir as you put it in. I don't like a lumpy roux
2:30
A lot of you might be asking why ain't I using a spatula for this? Well folks we will after we get this incorporated well
2:37
But this whisk works really good to get this started And you want to make sure you watch that fire turn it down even lower if you need to because we ain't gonna burn this roof
2:47
well folks you can see that has got a whole lot thicker since the last time you joined me there
2:54
and also it has got a golden brown color to it i switched to my little mesquite wooden spatula
3:01
because anytime you're doing something with cast iron and you need to stir
3:05
wood against cast iron you ain't never going to hurt it now if you wanted to cook this in a cast
3:10
iron skillet you could and then transfer it over into a hot pre-warmed crock pot
3:17
but I just say hey get that Dutch oven out I cooking it in my 14 today and you be good to go you could also do this in a big stew pot or some of that enameled cast iron but get you a thick bottom pot whatever you got because you going to need it
3:32
So we are to that point, and guess what? As my good friend Justin would say, I done got me one large white onion
3:40
and we're going to dump him in there. I hear a little sizzle, I did. One humongous, large, giant green bell pepper, chopped
3:46
and these are just rough chopped folks. And then what is this? About four garlic cloves
3:53
So I want you to go ahead and mix all that in there with that roux. Get it all blessed up in there together
3:59
And you can see how that roux has attached itself to everything that was thrown up in it
4:04
That's what I'm after, folks. And we're going to let this cook probably five or six minutes with these veggies in there
4:10
because I want them onions to get what Justin called translucent. Uh-huh. We want to see through them things, nearly, but not
4:18
Let them bell peppers get tender. So just keep stirring. You be telling yourself, man, I wish I could add some broth to it right now or something
4:26
Uh-uh. No, you just keep stirring. We're going to get them onions and bell peppers sauteed in this roux
4:31
and it is going to be something that good. Well, we've been cooking on them onions and peppers and garlic
4:38
about probably close to 10 minutes, folks, for them to get tender and warm through
4:43
Now, a lot of people are just going to add water to this for some liquid, But now I'll be wanting you to use some beef broth a whole box
4:50
Which is 32 ounces or four cups and I want you to warm it because I want to put that warm in there
4:55
So that root on try to jump up to say oh my gosh, that was cold now. I'm gonna clump up on you
5:00
Nobody likes clumpy root. So we have done warm this it is unsalted beef broth
5:05
Pour you about half in there and I want you to stir I guarantee you there's some flavor coming out of that pot
5:15
And things is getting thick right there, you can see. We're back on that low medium heat
5:22
I just want you to stir this for a while so you don't have it thickening up too quick
5:28
And if it begins to thicken a little, you can add your little water or some more broth
5:33
All right to that we have one and a half pounds of andouille sausage
5:39
Justin called it some andouille. I've pronounced it andouille for a long time until some of them Louisiana folks that's good friends of mine said no andouille sausage
5:48
Now we go ahead and just chunk this up this way. Just go ahead and layer up in there
5:53
I want you to take three of them bay leaves. And remember we're going to fish them out when it's over
5:59
So I don't want you to crush them in there. I just want you to put them in there and then we're going to stir generously
6:04
Now, a lot of recipes be saying using you some Cajun seasoning
6:09
Okay. Now, I have used that Tony Sacherese in the past, but I got to where I just make my own
6:15
And the recipe for that making your own will be down there in the little link below with the regular recipe
6:20
And it's going to take about this much. And then we will season again right there at the last to our suiting
6:26
But this has got some smoked paprika to it, some oregano, but some red pepper in there
6:32
to give it a little bite. And guess what? We gotta have some of this Crystal's Louisiana hot sauce
6:39
cause Justin told me you got to have that in there. How much
6:43
I say about that much right there That is probably what you call the correct amount And don forget to put you some thyme leaves in there dried and if the wind blowing you got to know which way it coming from
6:55
give it a gentle stirring to get all them ingredients going there around
6:59
now i'm going to tell you gumbo can be having a lot of things in it
7:06
now we started out with this andouli sausage and as it gets closer in this
7:11
cooking process because we're going to let this simmer for about an hour to get all them flavors
7:15
just coming together. But then, folks, if you're using chicken and you got it cut up, go ahead and
7:21
put it in there now. And you don't want to be browning that chicken up and then putting it in
7:25
there because you're losing some of that flavor that that chicken's going to have. You can use a
7:29
whole chicken, backs, necks, gizzards, everything you got, or you can just put thighs and legs in
7:34
there, whatever you want to do. But when we get about an hour into this process, we're going to
7:38
throw us in about a pound and a half to two pounds of shrimp in there and just let it cook a little bit
7:44
And then I got a secret surprise for you that even Justin would love
7:48
So don't run off and leave me. Well, folks, glad you stuck around with me
7:55
And we've been on about an hour. I know a lot of you is tempted right now just to say you don't have to go no further, Kim
8:03
We're just going to stop, turn it off, let it cool. We're going to eat it. And some of you ain't even going to let it cool
8:07
But hang on because we ain't near through. Now, Justin's always telling me that you got to use some of this Worcestershire sauce
8:15
And we're going to put about, I'd say, that much in there, which is the right amount
8:23
Now, to that, I got two pounds of peeled, washed, skint little shrimps
8:31
Raw. Raw, uh-huh. I mean, they uncooked. Now, if you're down there on the Gulf, y'all can get that stuff fresh
8:37
Fresh is the best you can get. I just asked you to dump that in there
8:42
Let's go ahead and give that a stirring. Oh, man, I'm already hungry
8:48
Now, many times I watched Justin, and he reached under the cupboard
8:53
Do y'all know what he was after? You in the back row by the third seat by the watermelon
8:58
No, it wasn't peanut butter. You over there by the tree. Yes, you are right
9:02
It was wine. And he loved to put some sauterine wine in this, but folks, they don't make that where I come from
9:08
And I told you I was putting a cowboy twist on it. Look here. Hatch green chili wine
9:15
Now, you can use a white wine, but I prefer a little sweeter wine with this, and this got a kick
9:20
If you're wondering, hey, I think I've seen the cowboy drag this out before, sure did
9:24
In the caveman steak video we did. It was a really good year for hatch green chilies
9:33
Now, you can put two, three, four cups, but Justin always said, don't put so much meat in there, you ain't got room for the wine, okay
9:42
Because we need the wine. So, we're going to probably go about two cups and, oh, we'll just go ahead and do two, Shen
9:56
I've seen Justin do that many times. So folks, all we got to do now is let that come back to a slow simmer for about 45 minutes
10:08
We going to boil us up a little rice We going to serve that over it and it going to be some of that good So let me get the lid back on it Don quit me yet folks because we gonna see the end result
10:38
so folks that there is what i call looking some of that delicious as justin would say i garnered
11:02
told you that's gonna be good now i have learned a lot through cooking and i ain't gonna about to
11:06
a bite of it not just yet till it cools off steamed us up some rice this is going to be so
11:12
good over at that broth i'm going to start right here with this bite and i'm going to get me one
11:17
of these little shrimpies in there there is so much great aroma coming from that is it still hot Probably
11:36
Do the Bayou Boogie. The Bayou Boogie. Make it feel so good
11:42
Make you want to chop wood, build a fire, and cook some gumbo today
11:46
Pardon me folks, but I'm going back again. And I've had one loyal helper the whole time out here
11:53
here get that spice off there and that bell pepper you have been so good to help me today
11:59
and i want to thank you no i don't know if you got any cajun blood in you but you're a hound in
12:04
your track hang on you got manners hang on not yet okay good pup thank you so much well folks
12:13
the flavors in here just jump out at you and justin my friend i hope we done you proud brother
12:20
because I always enjoyed you. You're my kind of people, and you're polite, had manners, and you're a good cook
12:26
And, folks, this is so simple to make. Like I say, just a little time-consuming, but, ooh, it is well worth the effort
12:31
And guess what? Don't be forgetting the Ariat people down there that's having the sale 25% off
12:37
There'll be a little link down there. And as always, I tip my hat to all our servicemen and women
12:43
and all the veterans who have kept that old flag flying over camp. No matter where me and Shannon be, that flag going to be flying
12:48
Shan, my love, thank you, sweetheart, for always making me look good. Ariat, Andy, he is the person that does some of the editing
12:56
And guess what? God bless you each and every one, and I'll see you down the traditional cowboy gumbo trail
13:03
Hey, a quick, I forgot you. Oh, my gosh. Hey, I had a forgot you moment because I forgot to tell you, folks, I'm going to be in Branson, Missouri, the last two weeks of October, Silver Dollar City
13:16
Hey, you can check out our events on our little website. It'll tell you where we're at
13:20
But there'll be a link down there to where you can catches me come up there be glad to see you
13:24
We'll have a cup of coffee and good There you go sugar booger
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